Step 1: INGREDIENTS

(OPTIONAL) for the tart shells...this will make one 8" tart shell or two 4" shells......baked and cooled
1 stick of butter
1 1/4 cups of flour
2 teaspoons of sugar
a pinch of sea-salt
1/4 - 1/2 cup of ice cold water

Step 2: TART SHELL (THIS OPTIONAL)

In a mixer, combine butter and sugar, blend until roughly mixed, (do not over mix) add in the flour and mix until smooth in texture, gradually add the ice water... a little at a time until the dough forms a ball. Do not over mix nor add in too much water...use only as much water as required to form a ball.NOTE: the least amount of mix time and water will make for a much more pliable dough and much less tough and more flakey...

This receipe requires that you first completely bake the tart shells prior to filling.
To bake these tart shells, first place a piece of parchment paper in them with some pie weights, if you do not have pie weights, you can use any dry bean such as lentils. Bake in an oven set to 350°F for 12 minutes, remove the weights and return to the oven for another 10 minutes or until the shells are golden brown.

Step 3: CHOCOLATE FILLING

In a bain marie (double boiler) over simmering water, melt the butter and chocolate(squares and chips only). Whisk until well combined and remove from the heat and set aside to cool.
In a mixer, combine the eggs, flour and sugar, add in the cocoa powder and continue to mix. Next, stir in the chocolate-butter mixture. Pour the filling into the tart shells, (or just fill a fluted cake pan with the filling).